Grains Organic Buckwheat Kasha Country of Origin: USA/Canada Certified Organic Pro-Cert Factoid: Buckwheat is actually not related to wheat and is often used as a gluten free alternative to it. When cooking buckwheat, if a firmer texture is desired, it can be slowly cooked in a shallow saucepan to absorb less water. The hulled kernels are known as groats but when roasted are referred to as kasha—com- monly eaten in Russia and Eastern Europe.

Allergen Information: This product may contain sesame, soy, wheat and gluten.

Ingredients: Organic buckwheat Recipe: Wild Rice and Buckwheat Kasha Loaf

Ingredients: 1/2 C kasha buckwheat 1 Tbl ground cumin 1/2 C brown rice 1 Tbl dried oregano 1/2 C wild rice 3 1/2 C crushed tomatoes 1 quart water or vegetable broth 1 chipotle pepper, chopped 2 Tbl vegetable oil 1 Tbl unsweetened cocoa powder 2 medium onions, finely chopped Greek yogurt 1 C chopped celery Lime wedges 1 1/2 tsp salt Chopped fresh cilantro 1/4 C chopped parsley 2 tsp ground cumin

Instructions: 1. Put buckwheat, rice and wild rice in a kettle. Add 1 quart of water, bring to boil, cover and simmer until tender, about 40 minutes. Add more water as necessary. 2. Preheat oven to 350F. 3. Heat oil in skillet and sauté onion and celery till tender. Add to cooked grains and remaining ingredients. Put into an oiled 3-quart casserole dish and bake for 1 hour. Cooking Note: 1. Pour 1 cup of kasha in a saucepan and add 2 cups of water. Add salt to taste. 2. Heat the kasha and water over low heat. Simmer the kasha, covered, for 15 minutes or until the kasha is fluffy. 3. Take the kasha off the burner and allow it to steep for 10 minutes. 4. Serve the kasha hot.